Anybody thinking about British regional cooking could don' much better than this well-rounded volume. Treasures include Sardines Fried in Oatmeal, a briny, crispy Scottish breakfast dish, perfect with buttered taters. Vegetable and Nut Greate Pye, which dates in the Dark Ages, is really a hearty vegetarian dish full of mushrooms, nuts, dates and spices. The British are recognized for comforting desserts, and food author Edington wisely devotes several chapters for them. A couple of of the greatest originate from famous British universities: Eton Mess or Clare College Mush is really a strawberry-flavored cream kicked track of Kirsch, and Trinity Pudding, a creme brulee-style dessert, is really a showcase for scrumptious British dairy. Other recipes showcase the multi-ethnic side of British traditions: Mulligatawny Soup comes from Kerala, India, however the version here far less spicy compared to native one Almondines descend from French cookies, here made dense with mashed taters. While full-color photographs accompany some recipes, they are usually darkly lit and overwhelmingly brown, stirring not-entirely-appetizing recollections of U.K. within the 1970s. Otherwise, this collection proves that traditional British food is a lot more than mushy vegetables and overcooked meat, and needs a place in the epicurean table.
Reviewed on: 10/01/2006
Release date: 10/01/2006
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